AppetizerSide Dish

Burrata con Pomodorini

Name: Burrata con Pomodorini
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 g cherry tomato halved; 2 tbsp olive oil; 2 clove garlic minced; 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 250 g burrata cheese; 0.25 cup fresh basil torn; 2 tbsp balsamic glaze (optional)

Indulge in this effortlessly elegant Italian appetizer featuring creamy, fresh burrata cheese nestled amongst sweet, oven-roasted cherry tomatoes. Enhanced with aromatic garlic, fragrant oregano, and a vibrant balsamic glaze, this dish offers a delightful contrast of textures and flavors, perfect for a light and sophisticated start to any meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 286 kcal

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gcherry tomato, halved
2 tbspolive oil
2 clovegarlic, minced
0.5 tspdried oregano
0.5 tspsalt
0.25 tspblack pepper, freshly ground
250 gburrata cheese

garnish

0.25 cupfresh basil, torn
2 tbspbalsamic glaze(optional)

Equipment

Baking sheet · Parchment paper · Serving platter · Chef's knife · Cutting board · Mixing bowl (optional) · Spatula (optional)

The method

Step by step

1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
About 5 min
Cook’s note: Using parchment paper ensures the tomatoes don't stick to the pan and makes for a quicker cleanup.
2
Halve the cherry tomatoes and arrange them in a single layer on the prepared baking sheet.
About 2 min
Cook’s note: Halving the tomatoes allows them to roast more evenly and release their juices, creating a flavorful sauce.
3
Drizzle the halved cherry tomatoes generously with olive oil, then scatter the minced garlic, dried oregano, salt, and black pepper over them.
About 2 min
Cook’s note: Freshly minced garlic will provide a more pungent and aromatic flavor compared to pre-minced garlic.
4
Gently toss the tomatoes with your hands or a spatula until they are evenly coated with the oil and seasonings.
About 1 min
Cook’s note: Ensure every tomato is coated to maximize flavor and promote even roasting.
5
Roast the seasoned cherry tomatoes in the preheated oven for 15-20 minutes, or until they are softened, slightly burst, and their juices have caramelized.
About 20 min
Cook’s note: Keep an eye on the tomatoes after 15 minutes; they should be tender but not mushy. Over-roasting can make them lose their sweetness.
6
While the tomatoes are roasting, arrange the burrata cheese in the center of a serving platter.
About 1 min
Cook’s note: Allow the burrata to come to room temperature for about 15-20 minutes before serving for the best creamy texture and flavor.
7
Carefully remove the roasted tomatoes from the oven and let them cool on the baking sheet for 5 minutes.
About 5 min
Cook’s note: Cooling slightly prevents the burrata from melting too quickly when the warm tomatoes are added.
8
Spoon the warm roasted tomatoes and their flavorful juices around the burrata cheese on the serving platter.
About 1 min
Cook’s note: Ensure you scoop up all the delicious pan juices, as they add significant flavor to the dish.
9
Garnish the dish generously with fresh basil leaves and a final drizzle of balsamic glaze.
About 1 min
Cook’s note: Tear the basil leaves by hand instead of cutting them with a knife to prevent bruising and preserve their aromatic oils.
10
Serve immediately while the tomatoes are still warm and the burrata is at its optimal creamy temperature.
Cook’s note: This dish is best enjoyed fresh to appreciate the contrast between the warm tomatoes and cool, creamy burrata.

Per serving

Nutrition

64%Score

Calories: 285.5kcal
Protein: 10.7g
Carbs: 7.7g
Fat: 22.7g
Fibre: 1.7g
Sugar: 4.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Burrata con Pomodorini is fantastic served with crusty bread or focaccia to soak up all the delicious juices. For a heartier appetizer, you can add a sprinkle of toasted pine nuts or a few olives. A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc pairs beautifully with this dish.

Storage

Store any leftover roasted tomatoes and burrata separately in airtight containers in the refrigerator. The burrata will lose its fresh texture once opened and exposed to air.

Reheating

Reheat the roasted tomatoes gently in a pan over low heat or in the microwave until just warm. Do not reheat the burrata; serve it at room temperature alongside the warmed tomatoes.